If there’s one dessert that instantly takes me back to childhood summers at the fair, it’s funnel cake. But when I don’t feel ...

They’re made with special aluminium irons that shape the dough while it fries, as opposed to the jumbled chaos that is funnel cake. Rosette irons come in a few traditional shapes, but once you g ...

Cook for 15–20 minutes, or until tender, turning occasionally. While the pears are cooking, make the funnel cake batter. Whisk together the milk, egg and vanilla extract. Put the flour ...

Fry for roughly 1 minute on each side, or until golden-brown. Put some kitchen paper on a tray and drain the funnel cake on the paper. As soon as the funnel cake comes out of the hot oil ...